Blueberry Lemon Ricotta Olive Oil Cake

This blueberry lemon ricotta olive oil cake is the perfect snacking cake. Sprinkled with a little powdered sugar and great for breakfast or dessert! Plus the cake is super moist and crazy easy to make! You’ll want to get into the kitchen and make this cake asap!

This blueberry lemon ricotta olive oil cake is the perfect snacking cake. Sprinkled with a little powdered sugar and great for breakfast or dessert! Plus the cake is super moist and crazy easy to make! You'll want to get into the kitchen and make this cake asap!

CAKE! It’s one of my most favorite desserts. Especially in this case where the cake is sort of a snacking cake so I feel confident that it’s perfect for breakfast. I mean, as an adult I should probably stop eating cake at breakfast but we all know that is not happening anytime soon. PLUS this cake has blueberries and blueberries are fruit SOOOOOOO it’s totally fine.

In fact, my husband who isn’t even a huge cake fan was all over this blueberry lemon ricotta olive oil cake. He came home from work and ate a slice every single night after work and before dinner. I mean, who doesn’t love a little dessert before dinner?

This blueberry lemon ricotta olive oil cake is the perfect snacking cake. Sprinkled with a little powdered sugar and great for breakfast or dessert! Plus the cake is super moist and crazy easy to make! You'll want to get into the kitchen and make this cake asap!

Also, this cake is crazy moist not only from the use of ricotta but the addition of Oleificio Zucchi olive oil. Seriously you guys – if you haven’t made yourself an olive oil cake you need to get on that ASAP! It’s so delicious and keeps your cakes really moist. I made a roasted strawberry olive oil cake a few months ago and now I’m back at it but this time it’s with blueberries and lemon.

This blueberry lemon ricotta olive oil cake is the perfect snacking cake. Sprinkled with a little powdered sugar and great for breakfast or dessert! Plus the cake is super moist and crazy easy to make! You'll want to get into the kitchen and make this cake asap!

If you have never heard of Zucchi Olive Oil you need to get to the store, look for it, and buy all. the. bottles. They sent me four different blends – Sinfonia extra virgin olive oil, sweet & fruity extra virgin olive oil, organic extra virgin olive oil and 100% Italian extra virgin olive oil. For this cake, I went with their sweet & fruity blend because I wanted a nice mild blend that would work well in a dessert cake.

PLUS if you’re all about using good quality ingredients this olive oil is straight up for you! One of the things I love about Zucchi olive oil is that you can see exactly where your olive oil came from by searching the QRcode on the label of the bottle you purchased or by entering the serial number and verification code on their website. How cool is that?

This blueberry lemon ricotta olive oil cake is the perfect snacking cake. Sprinkled with a little powdered sugar and great for breakfast or dessert! Plus the cake is super moist and crazy easy to make! You'll want to get into the kitchen and make this cake asap! This blueberry lemon ricotta olive oil cake is the perfect snacking cake. Sprinkled with a little powdered sugar and perfect for breakfast or dessert! Plus the cake is super moist and crazy easy to make! You'll want to get into the kitchen and make this cake asap!

Oh, and back to this blueberry lemon ricotta olive oil cake real quick. I simply dusted mine with a little powdered sugar BUT I have a sneaking suspicion it would be awesome with a dollop of whipped cream too.

{Looking for even more delicious cake recipes? Try my Cherry Fritter CakeToasted Coconut Tres Leches CakeGreek Yogurt Grapefruit Poppy Seed CakeCream Sherry Bundt CakeApple Pie Coffee CakeChocolate Zucchini Date CakeBlueberry Fritter CakeZucchini Coffee CakeMaple Cake with Maple Cream Cheese Frosting or my Black Forest Cake}

Print

Blueberry Lemon Ricotta Olive Oil Cake

This blueberry lemon ricotta olive oil cake is the perfect snacking cake. Sprinkled with a little powdered sugar and great for breakfast or dessert! Plus the cake is super moist and crazy easy to make! You'll want to get into the kitchen and make this cake asap!

Yield: 8x8 dish

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients:

  • 1 cup whole milk ricotta cheese
  • 1 cup granulated sugar
  • 1/3 cup Zucchi olive oil
  • 2 lemons, zested
  • 2 large eggs
  • 1-1/2 cup all-purpose flour
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoons kosher salt
  • 1/4 teaspoon baking soda
  • 1 pint fresh blueberries

Directions:

Preheat you oven to 350 degrees and line an 8x8 or 9x9 baking dish with parchment paper, set aside.

In a large bowl add ricotta, granulated sugar, olive oil and lemon zest. Stir to combine and mix in eggs, one at a time.

In a medium bowl whisk together flour, baking powder, kosher salt and baking soda. Add the flour mixture to the ricotta mixture and stir just until combined.

Add in blueberries and gently fold in making sure to not break them.

Add the cake batter to your prepared pan and bake for 35-45 minutes or until the cake is fully cooked and lightly browned on top.

Let the cake cool and sprinkle with powdered sugar.

Zucchi Olive Oil’s North American campaign would not be possible without Flavor Your Life, which works to educate North American consumers on the benefits of authentic extra virgin olive oil hailing from Europe. Funded by the European Union and the Italian government, the Flavor Your Life campaign represents a consortium of European extra virgin olive oil producers; all with the overarching goal of empowering North-American-based-consumers and providing them with the best European brands of extra virgin olive oil

9 Responses to “Blueberry Lemon Ricotta Olive Oil Cake”

  1. #
    1
    Joanne Bruno — June 23, 2017 at 10:52 am

    ALL THE BLUEBS! Ohmygosh. Dying for this.

  2. #
    2
    Dorothy at Shockingly Delicious — June 23, 2017 at 7:59 pm

    The texture of this cake is perfection! Great flavors too!

  3. #
    3
    Michelle — June 23, 2017 at 10:20 pm

    What a gorgeous cake! Your pictures are stunning! I could go for a slice right now!

  4. #
    4
    Kimberly @ The Daring Gourmet — June 24, 2017 at 12:58 am

    That looks absolutely dreamy – PERFECT texture!

  5. #
    5
    Katerina @ diethood .com — June 24, 2017 at 2:24 pm

    Such a dreamy dessert!! I absolutely LOVE the flavors!! YUM!

  6. #
    6
    Sabrina B — June 24, 2017 at 4:34 pm

    wow, love all of this, ricotta and olive oil too, thank you for this, love the blueberries too, will also have to have it for breakfast!

  7. #
    7
    Renee - Kudos Kitchen — June 24, 2017 at 5:41 pm

    This is one beautiful cake!

  8. #
    8
    Krista — June 25, 2017 at 10:26 pm

    This looks so good! I could eat it for breakfast and dessert on the same day!

  9. #
    9
    Cathy Trochelman — June 25, 2017 at 10:58 pm

    I’m loving EVERY word of this gorgeous cake!

Leave a Comment